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Sunday, September 6, 2015

spicy dry fried curry chicken

Ingredients

  • Servings: 6
  • 1 (2 to 3 pound) whole chicken
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon ground coriander
  • 2 teaspoons black pepper
  • 1 1/2 tablespoons chili powder
  • 1 1/2 teaspoons salt
  • 3 tablespoons vegetable oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon fenugreek seeds
  • 1 large onion, sliced
  • 1 1/2 teaspoons cumin seeds
  • 3 leaves fresh curry
  • 2 teaspoons ginger paste
  • 1 teaspoon garlic paste
  • 2 cups water
  • 1 cup coconut milk
  • 2 tablespoons fresh lime juice

Recipe

    Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs

  • clean, and cut chicken into 12 to 14 pieces. place chicken in a large bowl, and season with turmeric powder, coriander powder, black pepper, chili powder, and salt. cover bowl, and refrigerate for 1 hour.
  • heat oil in a large pan over medium heat. fry mustard seeds, fenugreek, onion, cumin seeds, and curry leaves inn oil for about 3 to 4 minutes. stir in garlic and ginger pastes, and cook for another 2 minutes. add chicken and water, stir, and cover with lid. cook for 20 to 25 minutes.
  • stir in coconut milk, and cook until almost dry. stir to keep the chicken from sticking to the bottom of the pan. stir in lime juice, and cook until dry.

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